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    Home » Breads

    Savory Zucchini Bread II

    Published: Aug 22, 2019 · Modified: Jan 20, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    'Tis the season for all things zucchini!  Use up that bounty in this Savory Zucchini Bread with lemon.

    I have been 'gifted' a couple of huge zucchini from my friends.  (Kidding guys!  I love being gifted things from the garden!!)  But.. it has kept me busy...what to do with all this zucchini???

    I found the perfect answer in this Lemon Rosemary Zucchini Bread by Elise Bauer of Simply Recipes. I think the lemon, rosemary combination makes it a bit different than many other quick breads. It is quick to make, stores well, freezes well and tastes delicious! This recipe makes 2 good sized loaves so even better - 2 for the work of 1!!

    I chopped my zucchini in the food processor. Do not chop too finely or it will be too watery. I wanted to up the lemon aspect after I made this the first time so I let my zucchini drain in a colander while I measured out the other ingredients.  Then I squeezed it with my bare hands to get some of the zucchini water out. That allowed me to add a bit of lemon juice to the batter.

    zucchini-bread-loaves

    This bread is wonderfully moist and filling.  I love it for breakfast or a snack.

    This time of year is so wonderful as our fresh fruits and vegetables mature. I used fresh rosemary from my garden for this recipe. And... here is a bit of a news flash -   my husband and I are in the process of renovating a farm house in the Azores (Santa Maria Island)! You can grow your own lemons, limes, oranges, avocados, figs etc  there... so hopefully in another year or 2, I will be able to use my own lemons as well as rosemary!

    But.. back to Canada - I am thinking pickles (maybe I will try zucchini pickles?), peaches, potatoes, tomatoes.... stay tuned - this is going to be a big month!

    Sliced loaf of savory zucchini loaf with a pat of butter.

    Savory Zucchini Bread II

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Snack
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 50 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Servings: 16 slices

    Ingredients

    • 3 cups flour
    • 2 tsps baking soda
    • ½ teaspoon baking powder
    • 2 Tbsps fresh rosemary finely minced
    • 2 eggs
    • ½ cup unsalted butter melted
    • ¼ cup olive oil
    • ½ teaspoon salt (leave this out if you are using salted butter)
    • 1 ¼ cup sugar
    • 1 tablespoon lemon zest
    • 3 cups zucchini roughly grated in food processor
    • juice of half a lemon optional

    Instructions

    • Preheat oven to 350 degrees. Spray two 4 X 9 loaf pans.
    • Whisk the dry ingredients and the rosemary together in a bowl.
    • In a large bowl beat the eggs till they are frothy, then beat in the sugar. Beat in the butter and oil, lemon zest, juice and zucchini.
    • Stir in the dry ingredients a cup or so at a time. Don't over mix - just stir until it is all evenly mixed.
    • Pour half the batter into each loaf pan and bake. Test with a tooth pick after 45 minutes since ovens can vary but I found I needed 50-55 minutes in my oven.
    • Let loaves cool 10-15 minutes, then loosed the edges with a knife and turn out onto a rack to finish cooling.

    Notes

    Nutrition assumes 8 slices per loaf.  
    Per slice:

    Nutrition

    Calories: 239kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 234mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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